1 small onion 3/4 cups light olive oil 6 tbsp. fresh lemon juice 4 tbsp. sugar 2 tsp Kosher salt Cut the onion into quarters. Place the onion and the rest of ingredients into a blender of food processor. Blend until smooth. Store in a glass jar in the fridge for up to a week.

1 3/4 cups pitted dated 1 1/2 cups water 1 1/2 tsp bicarbonate 1/2 cup coconut oil ( softened, if it turns to liquid when warmed that is fine) 1/2 cup sugar 1/2 cup plain or ginger syrup ( make your own with ginger , water and sugar) If you don’t us ginger syrup than

6 overripe bananas, frozen 1 cup blackberries, frozen 2 tsp, fresh lemon juice (optional) Peel bananas, cut into chunks and freeze. Freeze blackberries Put bananas into the bowl of your food processor and pulse until crumbly. Using a spoon or a spatula, wipe down the sides of the bowl, pushing the banana batter back into

4 Breasts of Lamb ( ask your butcher to cut a pocket for the stuffing) Marinate in juice of 3 lemons overnight- drain excess juice off before adding spice rub the next day. Stuffing 3 onions chopped little oil for frying 2 Tbl finely chopped parsley 2 Tbl finely chopped fresh rosemary 2 Tbl finely